Muir Glen Fire Roasted Diced Tomatoes & Cheese Fondue by Matt Dean Pettit
This is a great recipe for fall or winter. It's sure to warm you up!
- 1 tbsp (15g) salted butter
- 1 shallot, finely diced
- 3 cloves garlic, finely diced
- 1 cup (250ml) Muir Glen Fire Roasted Diced Tomatoes
- 1/2 cup (125ml) White wine like Sauvignon Blanc
- Or Chardonnay
- 2 cups (500ml) Gruyère cheese, grated
- 1 cup (250ml) aged cheddar cheese, grated
- 1 tbsp (30g) cornstarch
- 1 Ciabatta loaf, cut into 1" cubes to dip
- Handful of crostini’s to dip
- Very fresh veggies to dip
- In a medium nonstick saucepan, melt the butter over medium heat. Add the shallot and garlic and cook until soft.
- Add the Muir Glen Fire Roasted Diced Tomatoes and mix well.
- Add the white wine Sauvignon Blanc and stir. 4. In a separate small saucepan, cook the cheeses and cornstarch over medium-low heat. Heat until fully melted and mixed. Add the butter-white wine mixture and heat through. Do not boil
- Pour the cheese mixture into the hot fondue pot/ skillet, dip your bread, crostini’s, veggies and enjoy!
**If your cheese mixture is too thick, slowly stir in a little bit more Glen Muir Fire Roasted Diced Tomatoes until you reach your desired consistency.
** Set up the fondue pot with candles or burners underneath to begin to heating just as your fondue is ready for serving. If you don’t have a classic fondue pot kit simply use a cast iron skillet.